Hummus Trio

It’s official, hummus is life! But you all know that already, lol. It’s definitely a staple in my house and it’s a great way to include legumes in your diet if you’re still new to the bean eating culture and don’t really know how to cook those beans or don’t like them that much. Fantastic for gatherings, snacks, sandwiches, wraps, lunch boxes..... I can go on and on, but you get the point. I love these three variations of the classic hummus.

Roasted Garlic

1can of chickpeas (drained, rinsed)

1 medium head of garlic

juice of 1 lemon or lime

2tbs tahina

1/4 tsp cumin

pinch of salt and pepper

1 tbs EVOO (optional)

Cold water

Variations

Roasted Pepper

1 red bell pepper

1 tsp paprika

1 tsp harissa or fresh chili

Preheat the oven to 200C. On a skewer burn the sids of a red bell pepper over the fire of a stovetop. Then wrap it in parchment pepper and roast it in the oven for 30 min or until soft. Take it out of the oven and let it sit for 10 min unwrapped. After 10 min unwrap and peal the burnt skin, it should come off easily.

Beetroot

1 medium beetroot

Boil the beetroot with the skin on until coked through. You can check it with a skewer or a toothpick. Let it cool, peel the skin.

Method

Preheat the oven to 180C. Wrap the head of garlic in parchment paper and roasted in the oven for about 30 min or until garlic soft and sweet. You should be able to squeeze it out of it’s skin easily. Put the chickpeas, roasted garlic and all the rest of the ingredients into the food processor and blend it adding water, a little at a time until smooth.

For Roasted Pepper or Beetroot variations, just prepare those as instructed above and add it with the main ingredients without adding any water. Roasted pepper and beetroot provide significant amount of moisture so you might not need any additional water, or may need very little.

If you like this recipe give it your love and share it with the world using links below